Good-For-You Lettuce Wraps Bursting With Farm-Fresh Ingredients

Meet our September guest blogger, Andrea Bemis: farmer, foodie and mastermind behind Dishing Up the Dirt. Andrea runs a two-acre farm with her husband in Parkdale, Oregon, growing 50 different veggies. She'll be sharing in-season, farm-fresh recipes with us all month!

I joke with my friends that some of my best recipes come to me “mid-heatstroke” (because when you’re out in the sun and in the dirt all day, you can get pretty hangry — hungry/angry!) And this lovely recipe, which came to me on a particularly hot and muggy day at our farm, is no exception.

What I love most about these wraps is that they are loaded with good-for-you ingredients but still feel indulgent. The dipping sauce could be eaten with a spoon. And using collard greens as the “tortilla” has changed the way I eat burritos forever!

Collard Green Wraps With Almond-Lime Dipping SauceServes 4

For the wraps:

8 large collard green leaves

2 cups cooked quinoa

1 cup grated beets

1 cup grated carrots

1 cup cooked edamame

1 small avocado, diced

1 cup shredded cabbage (purple or green)

For the dipping sauce:

1/4 cup raw almond butter

1/4 cup fresh lime juice

1/4 cup minced cilantro

1 garlic clove, minced

1/4 tsp crushed red pepper flakes

1 tbsp honey

2 tbsp low-sodium tamari

1 tbsp fresh ginger, minced

1/4 cup water (more if sauce is too thick)

Cut the end stems off of each collard green leaf and shave down the stalk so that it is roughly the same thickness as the rest of the leaf.

Combine all the ingredients for the almond-lime sauce together. Using an immersion blender, mix until smooth. (You can also do this with a hand whisk — just put some muscle into it!)

Overlap two collard leaves (so they create a bigger wrapping surface) and scoop a healthy portion of the quinoa-veggie mixture into wrap. Drizzle with a little almond-lime sauce (save most of the sauce for dipping, though!) Fold collards like a burrito.